Assess whether nutritional intake provides basic nutrients for optimal health and wellness.

Describe nutritional needs for optimal health and wellness for the individual.
October 1, 2019
Explain any legal and/or ethical implications related to counseling each client.
October 1, 2019

Assess whether nutritional intake provides basic nutrients for optimal health and wellness.

Assess whether nutritional intake provides basic nutrients for optimal health and wellness.

Nutrition Assessment and Teaching Guidelines

Purpose

Nutrition is an essential component of overall health and wellness. The registered nurse plays a key role in assessing nutritional status and educating patient on nutrition to promote a healthy lifestyle, prevent nutrition related disease, and mange chronic health disorders. This assignment will focus on assessment of nutritional status, analysis of the current diet, and educating on the priority change to improve nutrition.

COURSE OUTCOMES This assignment enables the student to meet the following course outcomes.

1. Assess whether nutritional intake provides basic nutrients for optimal health and wellness.

2. Describe nutritional needs for optimal health and wellness for the individual.

3. Describe evidence based practice interventions and modifications in nutrition therapy that can positively influence the outcome of disease and illness.

Due Date

Refer to Course Calendar for details. The Late Assignment Policy applies to this assignment.

Total Points Possible: 75 Points

PREPARING THE ASSIGNMENT

This assignment involves conducting a nutritional assessment of an adult family member or friend (Must be 18 years or older) and providing education on one area for improvement.

1. Collect assessment data:

a. Complete a 24 hour recall of all foods (and drinks) consumed using the excel spreadsheet provided.

b. Anthropmetric measurements (height and weight)

c. Calculate BMI

d. Patient’s main nutritional goal.

2. Analyze Current Diet

a. Does the current diet meet the meet the current recommendations for the following:

i. Age and gender

ii. Protein

iii. Fat

iv. Vegetables

v. Grains

vi. Fruit

vii. Dairy

viii. Water

b. Include specifics for each

c. What is the main area identified for improvement?

3. Education

a. Provide education for the priority area for improvement

b. Include 2-3 specific recommendations

c. Describe the methods used and patient response